Salmon Patties With Dill Sauce

• FOR THE PATTIES
• 16 ounces of leftover salmon or 16 ounces canned salmon
• 2 cups loosely packed soft breadcrumbs
• 1/3 1/3 cup chives or 1/3 cup shallot
• 1/4 cup milk
• 2 eggs, beaten
• 2 tablespoons finely chopped parsley or 2 teaspoons dried parsley
• 2 tablespoons lemon juice
• 1/8 teaspoon finely ground black pepper
• 1/4 teaspoon dill weed
• 3/4 cup cracker crumb (I use Ritz crackers)
• 4 tablespoons butter or 4 tablespoons margarine
• FOR THE DILL SAUCE
• 1/4 cup mayonnaise
• 1/4 cup sour cream or 1/4 cup plain yogurt
• 1/2 teaspoon dill weed
• 1 1/2 teaspoons lemon juice

1. Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and lemon juice in a small bowl, refrigerate until ready to serve.
2. In a large bowl flake the salmon into fine flakes, combine with soft bread crumbs, onion of choice, milk, eggs, parsley, lemon juice, pepper, and dill weed.
3. Shape into 8 patties about 3/4-inch thick (I use a hamburger patty mold).
4. Dip patties into cracker crumbs to coat.
5. Melt butter or margarine in a large skillet.
6. Pan fry patties until golden brown on both sides.
7. Serve with Dill Sauce.
8. OPTIONAL: Serve with lemon wedges to squeeze over patties.

salmon, breadcrumbs, chives, milk, eggs, parsley, lemon juice, ground black pepper, dill weed, cracker crumb, butter, dill sauce, mayonnaise, sour cream, dill weed, lemon juice

Taken from www.food.com/recipe/salmon-patties-with-dill-sauce-114101 (may not work)